Melt caramels with water and butter and sauce pan over low heat. Stir frequently until sauce is smooth. Combine in bowl sugar, three eggs already beaten, vanilla and salt. Gradually add caramel sauce and mix well. Stir in pecans and pour into pastry shell. Bake at 350° for 45 to 50 minutes. The pie may appear gooey but it will harden as it cools.